Cancun Grille Welcomes aboard Antonio Huapaya

Since he was a young boy, Antonio Huapaya was attracted to the kitchen. From the days when he watched his mother prepare delicious dishes of Peruvian food to helping out his aunt at her restaurant, Antonio knew where his heart would eventually take him in life.

Born in Lima, Peru, Antonio continued to show an interest in cooking and was invited to work with cooks and the head chef at his aunt’s restaurant preparing tasty Peruvian dishes. While attending high school, Antonio gave serious thought about becoming a chef and entering the culinary field one day.

However, at the urging of his parents, Antonio attended college to study Journalism where he eventually earned his four-year degree and landed a job working at a radio station interviewing politicians and other prominent figures in the government. But, after one year, he left this position to earn more income and to follow his culinary dream.

Antonio entered the Merchant Marines. He visited ports in many countries around the world as he worked on three different cargo ships as a cook preparing three meals each day for the officers and crew. He soon learned that keeping their appetites satisfied was very challenging.

Antonio was fortunate to travel to the United States to train under several popular chefs working at leading restaurants and hotels such as Ricardo’s in New Orleans for six years. He attended culinary school in Los Angeles and completed two years of intense training learning to prepare exotic dishes from many regions of the world including Mexico. Following his two-year program, Antonio worked for five years at several prominent L.A. Mexican restaurants including Chevy’s and El Patio.

He readily admits that by becoming the head training chef for Cancun Grille, he will find great satisfaction in teaching others to prepare delectable Mexican meals with a Caribbean flavor.

Other than his great-tasting food, Antonio has just three words to share…Get ready, America!